This easy casserole is best served hot and fluffy right from the oven. It will fall a little flatter as it cools, but is no less delicious.
Yield: Serves 6
Ingredients:
- 1 package Jiffy Cornbread mix
- 1/2 cup sour cream
- 2 large eggs, beaten
- 1/3 cup milk
- 6 tablespoons melted butter
- 1 can (12 to 15 ounces) whole kernel corn
- 1 can (15 ounces) cream-style corn
Preparation:
Grease a 2-quart baking dish.
Mix all ingredients until well blended.
Bake at 350° for 45 to 50 minutes, until lightly browned.
Serves 6.
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Cheddar Corn Casserole
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